This time I got photos.
The reddy-brown stuff on the right is ”kukul mas.” That’s chicken curry to the rest of us. Like most Sri Lankan curries, it’s very hot. Roasted Sri Lankan curry powder gives it a dark colour and a distinctive flavour. I added a little bit of paprika to bring out the red colouring.
I have talked about kiribath before. This time I tried to make it into diamond shaped blocks in the way it is traditionally served. The freshly cooked rice is made into a big rectangle like this.
As it cools, the rice becomes more sticky and you can cut into shapes. You can see these in the top picture.
The yellow curry is bread fruit. This was one of my favourite things when I was growing up. Until last night, I hadn’t had it for years and I was delighted when my Dad brought me some. As far as I’m aware, you can only find bread fruit in cans in Britain with the skin removed and the white flesh chopped into small pieces and cooked. It has a wonderful texture and, when it is heated in a curry, the fruit almost disintegrates. This thickens the curry and makes a wonderfully soft and gooey accompaniment to kiribath.
There is already a recipe for kiribath here. Try it! It is very nice. Also recipes here for the chicken and the bread fruit.